A & B TEAM HEADS TO CULINARY COMPETITIONThursday 4th July 2019
Antigua and Barbuda’s Team to the Caribbean Mango Culinary Championships Chef David Browne (l) and Chef Gregory Williams (r) meet for a pep-talk with Chairman of the Antigua and Barbuda Hospitality Training Institute, Shirlene Nibbs (c) before leaving for Nevis this morning.
ST. JOHN’S, ANTIGUA (July 3, 2019) – Two of Antigua and Barbuda’s Top Chefs, Chef David Browne, and Chef Gregory Williams, will represent Antigua and Barbuda in the Nevis Mango & Food Festival’s 'Caribbean Mango Culinary Championships' slated for July 7 in Nevis.
Chef-owner of a catering business that serves up fine cuisine to the rich and famous, Browne, has trained at Le Cordon Bleu and worked in Antigua as the Chef in Charge at Jolly Harbour, Sous Chef at Jolly Beach and Galley Bay, and later as an Executive Chef in St. Kitts. He is the founder of the “Young Masters of Culinary” Competition, a competition that provides junior chefs with the platform to showcase their skills and compete amongst their peers. His teammate, Williams, has worked at Russell’s restaurant, and luxury hotel Carlisle Bay. He is presently Executive Chef at luxury boutique resort, Sugar Ridge, where he has focused on creating a menu emphasizing fresh seafood and local ingredients with Caribbean flair.
Both past winners of the Antigua and Barbuda Mango Culinary Competition, organized by the Ministry of Tourism and held annually at the Antigua and Barbuda Hospitality Training Institute, they were selected by The Antigua and Barbuda Tourism Authority and the Antigua and Barbuda Hospitality Training Institute for the Nevis competition.
“Celebrating Antigua and Barbuda’s rich culinary scene and creating a platform where our exceptionally skilled chefs can showcase the distinct and unique tastes of Antigua and Barbuda, is a key focus for the Antigua and Barbuda Tourism Authority going forward. With the announcement of a new culinary experience to take place within Antigua and Barbuda shortly, we are truly excited about highlighting our chefs and the amazing selection of restaurants available in the destination,” said CEO of the Antigua and Barbuda Tourism Authority, Colin C. James.
Chairman of the Antigua and Barbuda Hospitality Training Institute Shirlene Nibbs, was present at the V.C. Bird International Airport to give the team some last-minute words of advice and bid them farewell.
“The duo possess a wealth of culinary experience, and are the perfect pair to represent the destination within this high-level competition, involving chefs operating at the top of their game in restaurants known for their stellar reputation.”
Team Antigua Barbuda is passionate about food and cooking, and they are equally competitive. They will be taking inspiration from the local produce in Nevis, while incorporating our Antigua and Barbuda flair to their cuisine. We wish them great success!” said Nibbs.
Antigua and Barbuda will compete against other chefs from Nevis, St. Kitts, and Barbados, during the Caribbean Mango Culinary Championships.
Browne and Williams, say they will be bringing speed, and great knife skills to the competition.
“Competing in Nevis is an opportunity to display some of our culinary talents from the twin-island state of Antigua and Barbuda, and to win by any means necessary” noted Williams.
“We will be showing what we can do as Antiguans on a plate for judges and locals to see what real food looks like and tastes like!” finished Browne.
Chefs are expected to compete in three rounds of cooking. In round one, chefs will cook a dish of their choice. In round two, chefs will cook from a mystery basket, while in round three, chefs will cook a dish specifically assigned by the judges. All dishes must have Nevis mangos incorporated in a creative and delicious way. The judges include Chef Judy Joo, a Korean-American French-trained chef based in London. Judy Joo’s culinary expertise spans the globe. She is one of four UK Iron Chefs and an international restaurateur.
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